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Patatas a la riojana — potatoes stewed with chorizo and paprika
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Source: https://recipheon.com/en/recipes/main-dishes/patatas-a-la-riojana-potatoes-stewed-with-chorizo-and-paprika
About this recipe
Patatas a la riojana is a Spanish dish of potatoes and chorizo in a fragrant paprika sauce. The potatoes are partly cut and broken rather than neatly diced: their rough edges release starch that naturally thickens the liquid. Fresh chorizo cooks with the potatoes, while pimiento choricero pulp gives the sauce depth and gentle sweetness. A little sweet paprika powder strengthens the color and aroma. Gentle simmering and enough liquid are essential so the potatoes soften without sticking. After a short rest, the sauce thickens slightly and coats the tender pieces.
Ingredients
Potatoes, chorizo, and aromatics
1 kg raw type B or B/C potatoes, weighed after peeling
250 g raw fresh Spanish chorizo fresco for cooking, mild, weighed after removing the casing
200 g onion, weighed after peeling
10 g garlic, weighed after peeling
20 ml olive oil
20 g prepared pimiento choricero pulp (carne de pimiento choricero), just the pepper flesh without skins or seeds; not chili paste
4 g sweet unsmoked paprika powder
1 dried bay leaf, about 0.2 g, to be removed
up to 3 g fine salt, after tasting
1 l water as a reserve — 800 ml initially and up to 200 ml held back, not necessarily all used
Steps
Weigh out 1 kg potatoes that are already peeled. Cut partway into each with a knife, then break off a piece by gently tilting the blade, making irregular chunks about 3–4 cm across with rough surfaces. This technique, called cascar, helps thicken the sauce with starch. Finely chop the onion and garlic. Remove the chorizo casing, weigh out 250 g, and cut the sausage into slices about 1.5 cm thick. This is raw cooking chorizo, which will go through the full simmering stage.
AI-generated Heat the olive oil over medium heat in a heavy pot about 24 cm across with a capacity of 3–4 l. Add the onion and cook for 8–10 minutes, stirring, until soft, without deep browning. Add the garlic and stir for about a minute. Add the chorizo and warm for about 3 minutes, turning the slices gently, until it starts releasing red fat. All the olive oil, sausage fat, and juices stay in the pot.
Add the potatoes and turn them gently in the fragrant fat for about a minute. Remove the pot from the heat, add the sweet paprika powder and pimiento choricero pulp, and stir for 15–20 seconds. Immediately pour in the initial 800 ml hot water and add the bay leaf. The liquid should almost cover the potatoes; add a little of the reserve water if needed. The powder and pulp play different roles, and they are not hot chili paste.
Return the pot to the heat, bring to a gentle boil, then reduce the heat to low. Simmer with the lid slightly ajar for 30–40 minutes, until the potatoes are tender. Occasionally move the whole pot gently or carefully pass a spoon along the bottom; do not stir vigorously so you do not break up the pieces. If the liquid is reducing too quickly, add a small amount of hot water from the reserve. The potatoes should remain mostly submerged and the sauce should only bubble gently.
Remove the bay leaf. If the sauce is still very thin, mash 2–3 cooked potato pieces with a fork and a little liquid, then return them to the pot; heat without covering for 2–3 minutes. Do not add flour and do not pour off the fat. Taste and only now add as much of the salt as needed, allowing for the saltiness of the chorizo. Remove from the heat and leave for about 10 minutes with the lid slightly ajar. Divide the potatoes, sausage, and all the sauce into four portions. Serve hot, when the sauce lightly coats the potatoes but is still easy to spoon up.
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